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Russian Cream Cheese Frosting Recipe (3 ingredients)

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This is my mom’s frosting recipe. She uses it on my favorite moist rum cake – which she taught me to make, so I will get to posting it soon! This cream cheese frosting can be used for just about any kind of cake.

Best of all, there is NO BUTTER so it’s easier on yourΒ conscience.

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Ingredients for Russian Cream Cheese Frosting:

1 – 8 oz package of Cream Cheese (at room temperature)
1 – 14 oz can cooked sweetened condensed milk (cooled)
1 – 16 oz tub of Cool Whip (thawed in the fridge or on the counter)

How to make Cream Cheese Frosting:

Boil the can of sweetened condensed milk ahead of time to give it time to cool. I’ve found cooking it with the crockpot method (4 hours on high) is best. Cool the can in ice water or keep in the refrigerator until ready to use. The sweetened condensed milk will have a caramel color after it is cooked.

I usually cook two or three cans at a time, they won’t spoil if you keep them refrigerated and you can have them ready for next time!

You can use either a stand mixer with a paddle attachment or a hand mixer: Beat the cream cheese on high until it is light and fluffy. Add the sweetened condensed milk and the cool whip and beat on medium-high until it is light and fluffy (about 6-7 minutes) – Don’t over-mix.

Spread and enjoy as your new favorite cake frosting!

This frosting also freezes well; just divide it into quart size freezer bags, lay flat to freeze and thaw in the fridge when you need it. Mine kept for at least 6 months and tasted just as good!

Russian Cream Cheese Frosting Recipe (3 ingredients)

5 from 2 votes
Prep Time: 20 minutes
Total Time: 20 minutes
This is my mom's frosting recipe. She uses it on my favorite moist rum cake - which she taught me to make, so I will get to posting it soon! This cream cheese frosting can be used for just about any kind of cake. Best of all, there is NO BUTTER so it's easier on your conscience. Cost to Make: $4 Servings: Will frost 1 cake or 24 cupcakes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4
Servings: 1 cake

Ingredients

  • 1 - 8 oz package of Cream Cheese at room temperature
  • 1 - 14 oz can
  • cooked sweetened condensed milk cooled
  • 1 - 16 oz tub of Cool Whip thawed in the fridge or on the counter

Instructions

  1. Boil the can of sweetened condensed milk ahead of time to give it time to cool. I've found cooking it with the crock-pot method (4 hours on high) is best.
  2. Cool the can in ice water or keep in the refrigerator until ready to use. The sweetened condensed milk will have a caramel color after it is cooked.
  3. You can use either a stand mixer with a paddle attachment or a hand mixer: Beat the cream cheese on high until it is light and fluffy. Add the sweetened condensed milk and the cool whip and beat on medium-high until it is light and fluffy (about 6-7 minutes) - Don't over-mix.
  4. Spread and enjoy as your new favorite cake frosting!

Recipe Notes

This frosting also freezes well; just divide it into quart size freezer bags, lay flat to freeze and thaw in the fridge when you need it. Mine kept for at least 6 months and tasted just as good!

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Tanya
    December 3, 2017

    Hello Natasha.
    So does the frosting turn out white in color or does it have a caramel tint, because of the cooked condensed milk? Could I add a little gel food coloring for a different color?
    Thank you. Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Hi Tanya, it isn’t a pure white like a meringue, but does have a slight caramel tint to it. I think it would work well to add a little gel food coloring to it. Reply

      • Tanya
        December 3, 2017

        Thank you for getting back to me. I enjoy following you on Instagram and come back to your recipes so often! 😊
        I do have one more question, would I be able to use the already cooked sweetened condensed milk that are sold in stores, or is the method in this recipe better somehow?
        Thank you in advance. Reply

        • Natasha
          natashaskitchen
          December 4, 2017

          Hi Tanya, the cooked one will work πŸ™‚ Reply

  • Kylie Roberts
    January 9, 2017

    Hi Natasha, I am a first time poster as I have just recently discovered you. Can you please explain to this Aussie what cool whip is and what may be a good substitute for this. Reply

    • Natasha
      natashaskitchen
      January 9, 2017

      Hi Kylie, it is similar to a stabilized whipped cream. If you aren’t able to get it in the store, there is only one other brand that I know of that makes a more natural version called “redi whip”. I do have another really great frosting that uses whipped cream instead of cool whip that you might try if you aren’t able to find that product. Reply

      • Kylie Roberts
        January 9, 2017

        Thanks Natasha for the alternative recipe. We have (to my knowledge) neither of those products here. I’ll give your other recipe suggestion a go! I love your channel and all you recipes look amazing. πŸ™‚ Reply

        • Natasha
          natashaskitchen
          January 9, 2017

          Thank you Kylie! I hope you love everything you try πŸ™‚ Reply

  • Anna Z
    November 21, 2016

    Would you recommend pairing this frosting with a chocolate cupcake or vanilla cupcake ? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Anna, I think it would taste great with both, but for cupcakes I do like a stiffer frosting. My go-to cupcake frosting is this one which I use for vanilla and chocolate cupcakes. And for chocolate cupcakes, this one is also really good. Reply

  • Elizabeth
    August 31, 2016

    Is there enough frosting for 24cupcakes? Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Hi Elizabeth, I think you could stretch it for 24 cupcakes but you won’t have enough to generously pipe on the frosting as in the photo above πŸ™‚ Reply

  • August 12, 2016

    I substituted whipped cream in place of Cool Whip. Unfortunately it is runny and impossible to frost cupcakes. Can I saved it by adding powder sugar? Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      Hi Raya, cool whip will be stiffer because it keeps it’s form when blended with everything else better than whipped cream but when using whipped cream, make sure to beat it until it reaches stiff peaks. I don’t think adding powdered sugar will help much to thicken it if it is already loose. Reply

      • daniel
        May 7, 2017

        if you put in dried milk it helps to stiffen the whipping cream cream hope this helps.
        Daniel Reply

        • Natasha
          natashaskitchen
          May 7, 2017

          Daniel, that is really a brilliant suggestion. What proportions do you use of dried milk to whipping cream? Is there a specific brand that you love? Reply

  • Mabel
    December 18, 2015

    Hi Natasha,

    May I know if I can color this frosting? And is this firm enough to frost a tall tree like frosting on cupcakes? Do you think this one goes well with your moist chocolate cupcakes? Thank you. Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Mabel, this one is not really firm enough for the cupcakes. Use this one instead, it will work much better. Reply

  • Mia
    September 15, 2014

    Hi .. I was wondering if you add water in the crockpot when you cook the condenced milk?
    Thank you,
    Mia Reply

  • Anna
    August 11, 2014

    Thank you for the frosting it is great I use it all the time. I do wanna ask you do you have delicious recipe of buttercream that can be used when you cover cake with fondant. Thanks Reply

    • Natasha
      natashaskitchen
      August 12, 2014

      Anna, I never actually worked with fondant and don’t have a buttercream recipe yet. But thanks for the suggestions, I will put it on my to-do list ). Reply

  • Tanya
    January 21, 2014

    Do you think i can add heavy whipping cream instead of cool whip, and when would i add it? Reply

    • Natasha
      natashaskitchen
      January 21, 2014

      Add it when you would add the cool whip, but the heavy cream needs to be already whipped until it’s pretty stiff (about 2 min on high speed) Reply

  • Irina
    May 31, 2013

    I have a small tip for those who would like to save time when making cream with cooked condensed milk. Walmart (or at least at the one where I live) sells both cooked and uncooked condensed milk. It is way faster than cooking it at home for 4+ hrs. Reply

  • Anna
    September 27, 2011

    Can you post the rum cake? πŸ™‚ plez.. Reply

  • Nella Terpay
    March 4, 2010

    Sounds yummy w/the cream cheese in it…Have you posted the rum cake recipe yet? I’d love to try it πŸ™‚ Reply

    • Natasha
      March 4, 2010

      Not yet, but I’ve gotten several requests, Its definitely on my to-do list. Reply

  • Natalia K
    December 7, 2009

    And also love the freezing tip–I’ve been trying to find recipes for stuff that freezes well so I can still throw something yummy together when I’m busy–keep them coming! Reply

  • Natalia K
    December 7, 2009

    I don’t think I’ve ever tried this frosting with the cooked sweetened condensed milk–I’ve always just made it with a couple tablespoons of sugar–I’ll think I’ll try your version, it sounds yummy. Yes, it’s a nice, easy, go-to recipe when you’re in a hurry, and to teach your kids–I’ve been making it since I was 11 or 12 years old (it might be a while still before David will be making it though :-). Isn’t it interesting how Ukrainians have adapted American ingredients to make European-type cakes? Reply

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